Nutritional Facts

Directions

In a large resealable plastic bag, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.

Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.Yield: 6 servings.

Originally published as Oven Beef Stew in Taste of Home
February/March 2006, p7

Reviews for Winter Oven Beef Stew

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Mhavener User ID: 7420918255475

Reviewed Oct. 16, 2016

"This was ok, I enjoyed the heartiness but it lacked flavor. May attempt a 2nd try with more spices."

MY REVIEW

derduchess User ID: 1268831251818

Reviewed Jul. 25, 2016

"This is SO good. I prepare it all the time in the fall & winter. In the summer I'll fix it EARLY in the morning before the sun rolls around & reheat individual portions in the evening. SO yummy, and easy!"

MY REVIEW

frankyedder User ID: 8768989243772

Reviewed Feb. 14, 2016

"The flavor of the stew is good. If you use this recipe watch how thick you cut the vegetables. Too thick, and they won't be done in time as per recipe. Too thin, you end up with mush. If you want thick cut vegetables, put them in the Dutch Oven with the meat. As an added extra to the flavor, a 1/4 cup of red wine makes a good enhancement,

One thing I didn't like about this recipe was how the meat is coated with flour. There is a simpler way to do this, without having to coat the meat in batches. Simply put the flour and meat in a large bowl, and give it a good tossing. When browning the coated meat, keep the batches down to at least two. Three is okay, but more than that and you'll spend a lot of time in front of the stove. After the onion and garlic are are sauted, add 1/4 cup of red wine to deglaze the pan. It adds a nice zing to the flavour."

MY REVIEW

Bossyyank54 User ID: 8684910241011

Reviewed Jan. 4, 2016

"We loved this stew & made the following changes. Deglazed the pan with red wine, added a package brown gravy mix & more spices. Yesterday we had our 1st snow, stew & buttermilk biscuits warmed the house up :-). I highly recommend using a Dutch oven, it makes a huge difference in flavor."

MY REVIEW

Loulopes User ID: 8607092236933

Reviewed Nov. 8, 2015

"This is a great recipe... Best ever I made...thanks"

MY REVIEW

22neecy User ID: 8063383218019

Reviewed Jan. 16, 2015

"Cant find oven temp and how long"

MY REVIEW

K8Rod User ID: 8178753216638

Reviewed Jan. 2, 2015

"Delicious! We deglaze the pot with a cup of red wine before adding the broth (reduced by a cup). We also add more meat."

MY REVIEW

jlmmam11 User ID: 810355277635

Reviewed Nov. 16, 2014

"This was awesome. Only change was I added celery. Made a little white rice. Some had it on top of rice others just the stew. Great either way, so easy with Dutch Oven and a rice cooker."

MY REVIEW

turbojimmy User ID: 8076886160789

Reviewed Nov. 5, 2014

"This was delicious and easy to make. I used a cast iron dutch oven and it came out great. When I make it again I'm going to cut back on the thyme a bit. It was a little overpowering but still very good."

MY REVIEW

uma57 User ID: 807391562196

Reviewed Nov. 4, 2014

"Excellent! Thank you for sharing??. I added celery,mushrooms and a bay leaf. Husband can't wait for me to make it again."